Strawberry Tarts

Ina Garten's gorgeous strawberry tarts are a welcome addition to any springtime gathering. Prepare the tart shells in advance, then add the pastry cream, strawberry wedges and apricot glaze just moments before serving.

Strawberry Shortcake

What better way to celebrate spring fruit than with a simple strawberry shortcake? In-season strawberries are so sweet that you won't need much beyond a split shortcake and a spoonful of whipped cream.

Lemon Blueberry Cheesecake Bars

Incorporating sugar and butter into this graham cracker crust ensures that the results will be super-crispy. Prebaking it will also help the bottom layer stay nice and crunchy after you add the creamy cheesecake topping.

Strawberry-Rhubarb Tart

This easy spring tart comes together quickly with the help of frozen puff pastry. Pro tip from Food Network Kitchen: Buy strawberries of roughly the same size so they'll fit together nicely when "shingled" on the tart.

Strawberry Tartlets

Alex Guarnaschelli fills crisp tartlet shells with a dollop of sour cream before topping them with strawberries tossed in a sugar-lime juice coating. "It's safe to make the tartlet shells and the strawberry mixture in advance," Alex says, "but these are best when eaten right after assembling."

Strawberry-Rhubarb Slump

The name may be unfamiliar, but a slump is in the family of cooked or stewed fruit with raised dough on top; a cousin to the cobbler, a slump is topped with dumplings instead of biscuits. The effect is like pie, but easier to make.

Strawberry Cream Parfaits

Giada shows off the freshness of spring fruit with the classic combination of strawberries and cream. Fold coarsely broken meringue cookies into the whipped cream for a bit of crunch, then top each parfait with half a meringue for a playful touch.

Strawberry Refrigerator Jam

Keep cardamom pods and vanilla beans on hand so that you can make this jam throughout berry season. Simply simmered for 20 minutes, it works best made in small batches like this. Serve it warm over toast or vanilla ice cream, and keep any leftovers in the fridge. And if you have some on hand, stir in a handful of raspberries with the strawberries.